Restaurant Operation Management

Num artigo anterior falámos da importância de motivar os seus colaboradores. Agora, partilhamos um aspeto que além de funcionar como elemento de motivação está fortemente associado à gestão do negócio por objetivos: a avaliação de desempenho.

The ultimate UberEats clone solution you can use to run your own food delivery business within a matter of a few days. Many more features than the original UberEats app. Just customize according to your business and it will be ready for your users to download and start using to order delicious foods from their favorite restaurants.

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SpotnEats works to help you personalize your restaurant business and we do this after looking at your business requirements thereby create a custom Food Delivery and Ordering App designed only to fit your business processes and obligations.

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2.100% Access to the Source Code — At SpotnEats, we provide license based Source Code to our client through which they avail 100% Access / Ownership of the Source Code.

With such a unique feature, we make a food booking app for a business that can make there and also their customers’ food ordering experience much more easier while increasing and expanding the restaurant owner’s client base.

It’s a perfect UberEats clone app whether you want to launch a new restaurant business or upgrade your existing restaurant food delivery service. You don’t have to create an app like UberEats, because we have already completed the food ordering and delivery app development for you.

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Do you want to eat out in London, Ontario? You can choose from many fine dining restaurants. They vary greatly in appearance, ambience, menu, service, and prices. They have some similarities and differences. This research was conducted by graduate students of Hospitality to help locals and tourists find out which restaurant in London ranks higher in terms of its unique features, customer review, challenges, décor, location, food presentation, marketing strategy, and involvement with community.

Expanding automation to the restaurant market allows business owners to upscale their competency and primarily offer a streamlined and tailored service to each customer. That is, the proponents advocate for the development of a computerized system for Inglay Restaurant. Investigating further, this project aims to identify the current management processes of the said restaurant through document analyses, observation, and interviews. Furthermore, the proponents hope to address problems encountered in current operations by evaluating features to be added to the system. The problems encountered include miscalculation of sales and inventory, inefficient report generation, order slip misplacement, unintegrated database management, insufficient data backup, reports susceptible to unauthorized access, and unscheduled purchasing and inventory. The proponents implemented Rapid Application Development (RAD) methodology, in which the project underwent major and minor revisions and tests throughout the design and development process prior to approval. Following an investigation, the proponents concluded that a local area network (LAN)-based restaurant management system, including order-taking, sales, inventory, and monitoring operations, would be developed for Inglay Restaurant to provide a data-centric service to its employees and customers.

Keywords: restaurant management, order-taking, point of sale, inventory, monitoring

The purpose of this study was to determine customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa. The aims were to: (a) assess customers' expectations and experiences, (b) establish the significance of difference between experienced and expected service quality, and (c) identify the number of dimensions for expectations and experiences scales of the DINESERV model. The empirical research was conducted using primary data. The questionnaire was based on Stevens, Knutson and Patton (1995:58) and Andaleeb and Conway's (2006:7) research. In order to meet the surveys' goals, descriptive and bivariate statistical analyses were conducted. The empirical results show that on a 5 point Likert scale, customers' expectations scores ranged between 3.42 and 4.85, whilst experiences scores ranged between 2.96 and 4.39. The most important expectations items were; 'value for money', 'taste of food' and 'staff greeting customers' whilst the lowest expectations items were "pleasant odours" and "spatial layout and functionality". The highest experience items were; 'taste of food', 'taste of beverages' and 'value for money' whilst the lowest experience items were 'pleasant odours', 'spatial layout and functionality', 'management presence' and 'overall quality of ambience'. The DINESERV gap was-0.47, which indicates that overall customers' experiences fell below customers' expectations. Restaurateurs should improve customers' experiences to reduce the DINESERV gap. The results of this study could help restaurateurs to identify areas of improvement and increase customer satisfaction.

In an environment in which human beings can work, they can work in a healthy, comfortable and efficient
way, as long as appropriate environmental conditions can be created or they have products. In order to create
suitable working conditions and to raise the standards, the suitability of the product must be ensured by taking
into consideration that all products, especially clothes, tools, machinery, structures and hardware, are the people
who will use the product during the production and usage stages. The determination of human characteristics
and capacities is very important in ensuring this harmony and relationship. Anthropometry technique is widely
preferred for the determination of these properties and capacities. Ergonomics, all kinds of products to be planned
in the planning, design, production, functional, technological, original, aesthetic, anthropometric compliance,
taking into consideration the criteria such as production. Nowadays, as people’s eating habits change, we see
that the interest in local culinary culture is increasing. People now see cooking as a hobby. Industrialization and
urbanization and the increase in employment rates of women in the working life, social events such as the increase
in education levels caused changes in their eating habits and the eating behavior was a joy and need, and led to
the opening of a wide variety of restaurants. In the preparation and delivery of food and beverages produced and
served in restaurant establishments, the garment preferences of restaurant staff have gained importance. In this
study, it was investigated that the apron design and production of the products used by the personnel working in
the food preparation, cooking and service departments of the restaurant establishments were in compliance with
the ergonomic criteria.

The aim of this study was to assess tourists' perceptions on the authenticity of a South African dining experience. A total of 400 tourists responded to the survey. A mixed methods research design was followed and a systematic sampling method was used to select respondents. The empirical results show that on a 5 point Likert scale, tourists in the 45 to 54 age group recorded the highest perception score (2.88) whilst female tourists recorded the lowest perception score (1.23). The item with the lowest perception score was "menu consisted of more native dishes than foreign" (1.26), whilst the item with the highest perception score was "waiters were natives in ethnic restaurants" (4.17). The overall mean perception score was 2.54 implying that, tourists perceived their dining experience to be less authentic. The study further revealed that 76% of visitors would like to experience authentic South African cuisine and 24% do not wary about experiencing authentic South African cuisine. The study also revealed that 81% perceive the dining experience at Knysna Waterfront as just a copy of the Western countries, 16% percent noted some South African quest largely diluted by foreign standards and 3% believed it was truly a South African dining experience. Consequently, restaurants should include traditional South African dishes in their menus and, for commercial purposes a staged South African experience be created using such strategies as manipulating the music, interior décor and anything that identifies with South Africa.

Millennials worldwide are the connected generation that is actively changing the consumption patterns in various sectors, especially the restaurant and hospitality industry. This paper examines Lebanese Millennials' needs and the way Lebanese chain restaurant operators could efficiently satisfy them. Researchers implemented a mixed-method approach and collected 484 valid responses using an online self-administered questionnaire. The survey covered mainly: Millennials' restaurant selection attributes, social media food sharing, and satisfaction. Moreover, a semi-structured interview was conducted with six local chain restaurants' operations managers to explore how they are satisfying Lebanese Millennials' needs. The results indicate a discrepancy in priorities regarding restaurant selection between Millennials and restaurants' managers. Interestingly, this study reveals a statistically significant relationship between sharing food on social media and preferring food presentation over taste.

Sound is a multi-faceted phenomenon and a critical modality in all kinds of sevicescapes. At restaurants, our senses are intensively stimulated. They are social places which depend on acoustic design for their success. Considering the large economic interests, surprisingly little empirical research on the psychoacoustics of restaurants is available. Contributing to theory building, this article proposes a typology of designed and non-designed sonic elements in restaurants. Results from a survey of 112 restaurants in Singapore are presented, with a focus on one element of the typology, namely interior design materials. The collected data included on-site sound level, audio recordings from which psychoacoustic descriptors such as Loudness and Sharpness were calculated, perceptual ratings using the Swedish Soundscape Quality protocol, and annotations of physical features such as Occupancy. We have introduced a measure, Priciness, to compare menu cost levels between the surveyed restaurants. Correlation analysis revealed several patterns: for example, that Priciness was negatively correlated with Loudness. Analysis of annotations of interior design materials supported a classification of the restaurants in categories of Design Style and Food Style. These were investigated with MANOVA, revealing significant differences in psychoacoustic, physical, and perceptual features between categories among the surveyed restaurants: for example, that restaurants serving Chinese food had the highest prevalence of stone materials, and that Western-menu places were the least loud. Some implications for managers, acoustic designers, and researchers are discussed.

Innovation represents a must for any given business or economy as it generates wealth and knowledge which contribute towards the development of tourism destinations. In the context of tourism, these variables are crucial since the innovation phenomenon has been increasing at a very fast pace. In another view, the hospitality and the food and beverage subsectors tend to be the most representative in the tourism economy, by providing the most tourism revenues as well as employment opportunities. However, the food and beverage sector lacks on scientific researches, which means there is still a lot to be debated in this matter. In practical terms, this means that entrepreneurs need to understand customer’s needs as well as the main changes that are occurring in the present, in order to predict future actions. There is a clear need for stakeholders to understand the importance of their unique resources and to promote them in order to create competitive and comparative advantages. This pa...

Diverse factors can influence consumers' purchase intention leading them to change their consumption habits. The COVID-19 disease has influenced the population's behavior patterns, lifestyle changes, and food consumption impacting the restaurant sector. This research is a non-experimental, cross-sectional with a quantitative approach. The correlational scope proved the association and variability referring to the consumption habits of diners in Cancun, Quintana Roo, showing the changes that defined this population before and during the pandemic. Significant variations showed up: the average group size for eating out during labor days leads to an estimate of a decrease of 44.1% in weekly income for restaurants derived from group behaviors. In their habits with friends and family, this same variable decreased by 56%.

Abstract Sound is a multi-faceted phenomenon and a critical modality in all kinds of sevicescapes. At restaurants, our senses are intensively stimulated. They are social places that depend on acoustic design for their success. Considering the large economic interests, surprisingly little empirical research on the psychoacoustics of restaurants is available. Contributing to theory building, this article proposes a typology of designed and non-designed sonic elements in restaurants. Results from a survey of 112 restaurants in Singapore are presented, with a focus on one element of the typology, namely interior design materials. The collected data included on-site sound level, audio recordings from which psychoacoustic descriptors such as Loudness and Sharpness were calculated, perceptual ratings using the Swedish Soundscape Quality protocol, and annotations of physical features such as Occupancy. We have introduced a measure, Priciness, to compare menu cost levels between the surveyed restaurants. Correlation analysis revealed several patterns: for example, that Priciness was negatively correlated with Loudness. Analysis of annotations of interior design materials supported a classification of the restaurants in categories of Design Style and Food Style. These were investigated with MANOVA, revealing significant differences in psychoacoustic, physical, and perceptual features between categories among the surveyed restaurants: for example, that restaurants serving Chinese food had the highest prevalence of stone materials, and that Western-menu places were the least loud. Some implications for managers, acoustic designers, and researchers are discussed.

Colour pervades every aspect of people’s lives, as it is manifested in every single object in the environment.Colour defines the world, for nothing has meaning without colour. Restaurant industry is among many industries that can be benefited with the effective use of colour. When people eat out, they seek more than just good food.They want a meal experience which includes both tangible and intangible aspects. Food and drink fall into tangible aspect when service, atmosphere, and mood are some of intangible aspects in ones’ meal experience. Atmosphere contributes a great deal to the whole meal experience. Together with other aspects such as design, music, lighting, and temperature, colour makes the atmosphere of restaurant. The appropriate use of colour is known to have major impact on the atmosphere. Designing a colour scheme requires careful consideration since different people have different tastes. However there is no theoretical and empirical knowledge regarding what the role o...

The shift in the restaurant industry toward digital ordering argues for major changes in how orders are managed. The main difficulty in managing queues in online food-ordering services arises from the fact that, as opposed to dine-in customers, online customers are promised a pick-up time; customers are dissatisfied if the order is not completed by that time and are also dissatisfied if the order is completed much ahead of time because the food loses freshness. In “Order Now, Pickup in 30 Minutes: Managing Queues with Static Delivery Guarantees,” Farahani, Dawande, and Janakiraman propose and analyze strategies for managing queues in online food-ordering services with the goal of keeping customer satisfaction as high as possible.

Nos restaurantes, a época do Natal pode ser encarada como uma boa oportunidade para o negócio. Mas atenção: por ser uma altura especial, também os clientes estão mais seletivos e exigentes. Deixamos-lhe algumas sugestões que poderão fazer a diferença.

Diverse factors can influence consumers' purchase intention leading them to change their consumption habits. The COVID-19 disease has influenced the population's behavior patterns, lifestyle changes, and food consumption impacting the restaurant sector. This research is a non-experimental, cross-sectional with a quantitative approach. The correlational scope proved the association and variability referring to the consumption habits of diners in Cancun, Quintana Roo, showing the changes that defined this population before and during the pandemic. Significant variations showed up: the average group size for eating out during labor days leads to an estimate of a decrease of 44.1% in weekly income for restaurants derived from group behaviors. In their habits with friends and family, this same variable decreased by 56%.